- Most Helpful
- Highest Rating
Lovely. I used dried cranberries and they turned out great.
Excellent banana muffins. I used 3/4 C white & 1/2 C whole wheat flour and added chopped pecans. Baked up perfect, very moist. I liked the use of 2 cups of banana. Thanks for posting.
These came out WONDERFUL!! I added my own personal flair to it, but thank you for a great base recipe!! I'll be adding this to my personal cookbook!
Thanks for a great recipe! So much better than regular banana muffins!
Absolutely delicious!!! I take advantage of buying bags of cranberries at the end of the Thanksgiving and Christmas holidays, when they are on sale, and I freeze them to have year round. And, I always end up with over-ripe bananas on hand. These muffins were so good with the tart cranberries and the sweet banana taste -- not to mention that the oats are so nutritionally good for us. I will make these muffins again and again. The hardest part of the recipe is only allowing myself and my husband one muffin a day each. Thanks so much for the recipe!
Wonderful! I made these today as a send-off for my boyfriend's grandparents and they turned out great! Made exactly 1 dozen regular muffins, bake-time was right on the money. I used dried, sweetened cranberries instead of fresh cranberries; added 1/4 cup of leftover canned cranberry sauce, cut up into small cubes (not liquefied); and used 1-minute oatmeal. My boyfriend's mother had a great idea to substitute a packet of cinnamon-apple or maple-and-brown-sugar oatmeal mix for 1/3 cup of the sugar and 1/2 cup of the oatmeal. Sounded good, if anyone tries this, let me know!
Some of the best muffins ever! I used canola oil in place of margarine. My muffin pans may be smaller; I got 18 muffins out of this great recipe.
These are amazing! I subbed Splenda for the sugar, whole-wheat flour and applesauce for the margarine and they still taste amazing! They are just the perfect blend of bananas and cranberries and so good for you!
These are some of the best muffins that I have made, and I love that it includes oats & fruit...both of which I'm trying to add more to my diet. I did make a couple of minor changes. I used butter (about 3 tbsp) and didn't have enough cranberries, so I used 1/2 cup dried sweetened cranberries and 1/2 cup frozen blueberries (not thawed). I also opted to use quick oats since I noticed the oats were visible in mikekey's picture, and I used 2 large mushy bananas which I didn't measure, but probably were about 2 cups. The cooking time was perfect and the muffins are wonderful. I'm using them for a moving day basket for one of my clients that just closed on a house yesterday, and I'm sure they will love them. This one is going into my 10 star cookbook!
These are delicious. I made one change. I used 1/3 cup sugar and 1/3 cup Splenda, and adjusted the baking time according to Splenda's directions. (about 5 minutes less).